Supercharged Cranberry Sauce

Each year at Thanksgiving I try to find new and creative ways to update my old favorites. This year, my goal was to find new ways of using fruit sweeteners.  I succeeded and am including my new Supercharged Cranberry Sauce recipe for you. It’s loaded with fruits that are plentiful at your local Farmers Markets, AND are all high in anti-oxidants, important disease-fighting compounds.

Supercharged Cranberry Sauce:

Ingredients:

11 ounces    Coconut water or purified water
1 ¼ C        Fresh cranberries
1 medium    Fuyu persimmon, peeled, seeded, diced
1 medium    Bosc pear, peeled, seeded, diced
1 C        Quince, peeled, seeded, diced
2        Organic Mejool pitted dates, diced
½ t        Cardamom
¼ t        Cinnamon
1 T        Orange zest

Directions:

1. Heat coconut water over medium heat.
2. Add all fruit and stir frequently until cranberries pop and mixture thickens. Mash with potato masher if you want a less “chunky” sauce.
3. Remove from heat and add orange zest. Cool for 15 minutes.
4. Pour into bowl and cool completely in refrigerator.

Yield: 3 cups